An easily digestible and nourishing soup, Vermicelli Soup is very quick and easy to make once you have prepared the basic chicken stock. This soup is ideal to serve to invalids.
3 pints home-made chicken stock . teaspoon salt
1 teaspoon chopped fresh lemon thyme
6 oz. vermicelli
1 tablespoon lemon juice
In a large saucepan, bring the chicken stock, salt and lemon thyme to the boil over high heat. Add the vermicelli, reduce the heat to moderately low and cook, stirring frequently, for 3 to 5 minutes or until the vermicelli is ‘al dentc’ or just tender. Stir in the lemon juice. Remove the pan from the heat and pour the soup into a warmed soup tureen. Serve immediately.